Farmers' Market Pasta with Leeks, Spinach, and Summer Squash

Name: Farmers' Market Pasta with Leeks, Spinach, and Summer Squash
Yield: Serves 4
Ingredients: 1 pound, penne pasta; , Salt and pepper; 2 tablespoons, olive oil; 1 1/2 pounds, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 , garlic cloves, minced; 2 yellow, summer squash (8 ounces each), halved lengthwise and sliced 1/4 inch thick; 6 ounces (6 cups), baby spinach, chopped coarse; 2 ounces, Pecorino Romano cheese, grated (1 cup), plus extra for serving; 1/2 cup, chopped fresh basil; 2 tablespoons, unsalted butter

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Appears in Cook's Country June/July 2013

The leeks melt into the sauce and bind the pasta and vegetables in this bright, summer dish.

SERVES4

TIME30 minutes

Farmers' Market Pasta with Leeks, Spinach, and Summer Squash

WHY THIS RECIPE WORKS

The leeks melt into the sauce and bind the pasta and vegetables.

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